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Almond Chocolate Chip Biscotti
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Serving Size: 50
5 eggs
1-1/2 cups Splenda
1 tbl baking powder
1 tsp cinnamon
1 tsp vanilla
1 tsp almond extract
1-1/2 cups oil
6 cups almond meal flour
chopped pecans 1-1/2 cups, optional
slivered almonds 1 pkg, optional
semisweet LC chocolate chips 6 oz
Beat eggs, splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going.
Mix in almond flour till it is a stiff dough. Mix in nuts and chocolate chips If you want them. Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.
Bake at 350°F-180°C for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they don't fall apart. Lay them out face down on the pan and bake for 12 minutes more to get crispy.
For a slightly different texture, form the dough into 4 logs, slice it when raw, then bake the cookies for 40 minutes at 350°F-180°C.
Per Serving: 133 Calories
6 carbs
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